Okanagan Stuffed Potato
Yield 24 pieces
You’ll need a high-speed blender, measuring cups, measuring spoons, rubber spatula, saucepan, small pot, fine-mesh strainer, large pot, colander, baking sheet, mixing bowl, medium pot, pairing knife or melon baller, piping bag
½ cup rice vinegar
¼ cup aqua faba (liquid from a can of chickpeas)
2 tbsp lemon juice
1 tsp Dijon mustard
2 tsp maple syrup
2 tsp nutritional yeast
¼ tsp sea salt
1/8 tsp chili flakes
¾ cup grapeseed oil
Place all ingredients in a tall jar except for the grapeseed oil. Whisk together.
Using an immersion blender on high, slowly pour the grapeseed oil into the jar in a thin, steady stream to emulsify the mixture. Blend until lighter in colour and thickened. Store in a sealed container in the fridge for up to 2 weeks.
285 g green kale (1 large bunch)
3 tbsp grapeseed oil
1 tbsp nutritional yeast
¾ tsp salt and pepper
Preheat oven to 300°F and line a baking sheet with parchment paper.
Wash kale and remove stems. Pat dry. Tear or cut kale into 1 inch sides pieces.
Place kale in a mixing bowl. Add oil, nutritional yeast and sea salt. Use your hands to gently massage the oil mixture into each leaf so they’re evenly coated.
Place on the baking sheet in an even layer with no overlapping. Use a second baking sheet if needed.
Roast 16 minutes, flipping halfway. They should be crisp but not browned. Remove from oven and let cool for 1–2 minutes before using. Store in a sealed container in a cool place.
Place potatoes in a pot and cover with 1–2 inches of cold water. Bring to a boil then reduce heat to simmer.
Cook until the largest potatoes are easily pierced with a fork, about 15 minutes. Strain into a colander and transfer to the fridge to cool.
Once cool, cut in half lengthwise, then cut off a small piece from the rounded bottom of each potato half so they sit flat.
Use a paring knife or melon baller to carve and scoop out a small hollow from the top of each potato half.
Use a piping bag or spoon to fill each potato half with 8–10 grams of cashew cream.
Top each with a piece of red and yellow beet and a green kale chip.
Drizzle with lemon aioli and top with ¼ tsp pickled mustard seed.
Arrange on serving platter. Serve.